Shredded Chicken Tacos with Roasted Red Peppers

1 rotisserie chicken, meat removed and shredded

2 teaspoons chili powder

1 teaspoon ground cumin

12 flour tortillas

3 cups shredded iceberg lettuce

2 cups Dunbars® roasted red pepper strips

2 cups pico de gallo salsa

2 avocado, seeded and diced

1 cup sour cream

1 cup queso fresco

Combine chicken, chili powder, and cumin in a medium bowl. Heat vegetable oil in a skillet over medium heat; add chicken and cook until heated through, about 8 to 10 minutes. Spoon chicken mixture onto each tortilla and top with lettuce, roasted peppers, pico de gallo, avocado, sour cream, and queso fresco.

Makes 12 tacos

Active: 10 min.

Total: 10 min.